*Deborah*

Well done! I might try that one day...or maybe not.

A small slice of pear tart with thyme-infused sauce anglaise (made by yours truly): Today I hope to make a more photogenic tarte, as I didn't get very good photos of that one.

I bought one very similar by ChefMate at Target. It has a much finer mesh than my other strainers. I have used it to strain stock, sauces and chili pepper puree and it works great. I think it was about $10 for the big one. You can use the back side of a ladle or I use this little jewel as a "pusher." Sorry . . . Anco doesn't make them anymore. You might find one at a surplus place like TJMaxx or Marshall's. It is called a Garlic Smash. You turn it upside down to use as a pusher through the mesh. If you find some, let us know. ← I only have a cheesy plastic mesh sieve like that, from the dollar store I think, and it works great (raspberries, gravy, etc.). I think a sturdy one would be even better.

I like curries when I'm sick. I can usually find a smidgen of flavour even if my tastebuds are pretty dead. One day I made chicken soup, then promptly got sick and needed it. I'm not sure of the causality, but it kind of made me wary of making it from scratch.

← I saw this show a few months back, it was a pretty wild moment. It lasted a little longer than its novelty value strictly warranted, but it was amusing, since, as a rule, spoons are as far as cutlery musicianship goes...and it was good to finally see what that mirror was all about. Alas, Mr. Hanson was not wearing a corset.

Daniel...how many times will you make my jaw just drop? Beautiful. g-man, I love the presentation with the scallops, I've been craving scallops these days, and that's also just beautiful. What was in your ceviche?

:laugh: Thanks for that.

Well done! I'm so happy it all turned out! (not that I doubted, honest! )

Oh, Yetty! beautiful! Some Vancouver eGers are making pasta tonight, I am sure there will be many photos later!

I lived in a little old house on a little island with two cats in my bed every night, and a mouse that lived beneath the bed and ate cat food, for a very comfortable life. I would wake up to hear him chewing on my sheets, and shout at the cats, "what use are you anyway?!" Eventually he was caught by my grandmother, whose Indian name was "Woman-Who-Whacks-Mouse-with-Broom." An erstwhile first soprano (you know that little obbligato in Hark, The Herald Angels Sing? my fave!), I am very much enjoying your blog! I can almost taste those ribs.

No pic (it's nothing special to look at) but I'm currently chewing on some rice I did up with a bit of gruyère and butter, and threw some peas in. Late night, not feeling great, rice seems to be a good idea.

If I'm wearing a corset, normally there's someone available to feed me.

Fork in the left hand, tines down; knife in the right. To eat long pasta: fork in the right hand, spoon in the left. In retaurants I typically don't switch during the main course. Desserts are normally right-hand only unless there is a knife involved (or the two-handed fork and spoon extravaganza, bring it on; I will try not to lick the plate). The exception to two-handed eating in public is breakfast: if I am eating alone and need one hand for my book, I will usually manage breakfast right hand only. Bacon is a finger food, right? Casserole on the couch watching TV: fork in the right, no knives required.

We always seem to end up talking about her anyways... And I am *not* blaming her for the errors, they could be anyone's!

Palate/Pallet/Palette are a pretty misused bunch of near-homophones, it's true. Right up there. Oh dear.

I always figured that half the fun in that place was going with the proper mindset; you have confirmed this. Cheers!

Link I really don't have much of an opinion of the Library Square pub: a quick Irish coffee after work one day, without whipped cream--"I think they ran out" said the server--but this is quite a bloomer of a typo on somebody's part: (I'm guessing the word wanted was genteel, not shiksa ) There's also a rather egregious "crème brule". Someone at the Globe was up too late drowning their sorrows about the Leafs' loss, perhaps. At least Ms. Gill has nice things to say about Cassis, which is still on my "to try" list.

I've already gotten a nice ricer () as an early Christmas gift. My list stands at a 2.5 qt. KitchenAid SS saucier, and reading above about a 5.5 qt. saucier, that's a very tempting thought...although there isn't any space to speak of in my cupboard. I really do need to move somewhere with a bigger kitchen.

Usually a little bit of delayed response while you finish your conversation with your dining companion, and a bit of a blank look, are enough to get the message across without being snippy...

Deal.

I hope to have this menu gel more, but in 24 hours, I've come up with the following: Seasonal PNW wild mushroom tart (crust prepared earlier in the day; mushrooms sautéed à la minute with butter, shallots and thyme, dry sherry and vegetable stock reduction) Smoked Alaskan King Salmon...preparation TBD. Is the "king" too much? then leave the word out. Roast of Buffalo (take on roast beef), with horseradish jus reduction (does Buffalo create a jus? I've never eaten it), presented with the roasted organic root vegetables and a wild rice and squash dish. Salad of Boston lettuce and baby spinach, with cucumbers, yellow grape tomatoes and New England cranberries, organic Maine blueberry vinaigrette. Could one possibly have more than one type of cheese? I am not at all knowledgeable about American cheeses, but assume that three regional artisanal cheeses could probably be found, and served with a savoury pecan bread/cracker and a corn meal cracker. Trio of miniature desserts: Florida citrus-infused flan with Florida cane-sugar caramel; bread pudding with Bourbon sauce and a praline; Reliance grape tartlet garnished with fromage frais. It has a lot of the same elements but showcases various regions. *shrug* Flame away

Ah, so one can not have an opinion on the suitability of a menu for the Prince of Wales if one is not a chef. Or perhaps an empoyee of the State Department. Can one not have an opinion on food, in general? Or perhaps one can have the opinion, but not express it. Or express it only if it is favourable? Should we all just quit eGullet, those of us who are not professionals? I meant to offend no-one in expressing my opinion...call me opinionated, I have opinions on many things, some of which I practice, and some, not. I certainly did not mean to imply that the new Chef is incompetent or insult her; I happen to think it's great that they've hired a woman. If you have inferred such an insult, well...it was not my intention. Just because I'm not particularly impressed by one menu doesn't mean a whole lot. But extending your rule, I see I'd better not talk about paintings, since I cannot paint. Or the skill of a pianist, as my keyboard talents are few. Or which cars I like, as I am not a mechanic or automotive designer. Or the weather, not being a meteorologist. Ad infinitum, really. I should probably make a little list of topics on which I am qualified to have an opinion. Whoops. My bad.

Pardon me? I thought I was entitled to an opinion? perhaps not.

I had not meant to imply that cream sauces, foie gras and caviare were required...and it is difficult in this instance for me to keep my opinion of the current White House residents and the current Duchess of Cornwall out of things. I am sure it was very well-prepared and delicious. Nonetheless I find it a bit flat. I am also quite aware of the difficulties of scale and simultaneous service...it is, however, part of the job, and something that heads of state (or more properly, their staffs) have been managing to do for a century or two.

I suppose the fact that both of your countries are currently at war may have something to do with the seeming lack of extravagance. Glad to see that extra courses were eked out of that menu, though, and to hear that the wines (with which I am not familiar) are good! I made four courses from scratch for some friends recently, and if I had the [monetary, personnel and equipment] resources of the White House, I can scarcely imagine what I might have come up with! and I'm on the low end of eG entertaining, I fully and humbly realize.